发酵豆制品摄入越多，总死亡率越低
作者：
小柯机器人 发布时间：2020/2/1 15:46:10
近日，日本国立癌症中心公共卫生科学中心Norie Sawada及其研究团队的最新研究分析了大豆和发酵豆制品总摄入量与总死亡率和特定病因死亡率的关系。相关论文2020年1月29日发表在《英国医学杂志》上。
为了探讨几种豆制品与全因和特异性病因死亡率的关系，研究组设计了一项基于人群的队列研究。这项前瞻性研究包括日本11个公共卫生中心区域，共招募了92915名参与者，年龄为45-74岁。总豆制品包括大豆制品、发酵品制品（纳豆和味噌）、非发酵豆制品和豆腐。
随访14.8年后，共有13303名参与者死亡。在多变量校正模型中，总豆制品的摄入量与总死亡率无显著关联。与大豆制品总摄入量最低五分之一的人群相比，最高五分之一的男性风险比为0.98，女性为0.98。发酵豆制品的摄入量与全因死亡率呈负相关。纳豆与心血管疾病相关总死亡率呈显著负相关。
研究结果表明，发酵豆制品摄入越多，死亡率越低。然而，总豆制品摄入量与全因死亡率之间无显著关联。
附：英文原文
Title: Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study
Author: Ryoko Katagiri, Norie Sawada, Atsushi Goto, Taiki Yamaji, Motoki Iwasaki, Mitsuhiko Noda, Hiroyasu Iso, Shoichiro Tsugane
Issue&Volume: 2020/01/29
Abstract:
Objective To investigate the association between several types of soy products and all cause and cause specific mortality.
Design Population based cohort study.
Setting Japan Public Health Centre-based Prospective Study, which includes 11 public health centre areas in Japan.
Participants 92915 participants (42750 men and 50165 women) aged 45 to 74 years.
Exposures Intake of total soy products, fermented soy products (natto and miso), non-fermented soy products, and tofu from a five year survey questionnaire.
Main outcome measures All cause and cause specific mortality (cancer, total cardiovascular disease, heart disease, cerebrovascular disease, respiratory disease, and injury) obtained from residential registries and death certificates.
Results During 14.8 years of follow-up, 13303 deaths were identified. In the multivariable adjusted models, intake of total soy products was not significantly associated with total mortality. Compared with the lowest fifth of total soy product intake, the hazard ratios in the highest fifth were 0.98 (95% confidence interval 0.91 to 1.06, Ptrend=0.43) in men and 0.98 (0.89 to 1.08, Ptrend=0.46) in women. Intake of fermented soy products was inversely associated with all cause mortality in both sexes (highest versus lowest fifth: 0.90 (0.83 to 0.97), Ptrend=0.05 in men, and 0.89 (0.80 to 0.98), Ptrend=0.01 in women). Natto showed significant and inverse associations with total cardiovascular disease related mortality in both sexes.
Conclusions In this study a higher intake of fermented soy was associated with a lower risk of mortality. A significant association between intake of total soy products and all cause mortality was not, however, observed. The findings should be interpreted with caution because the significant association of fermented soy products might be attenuated by unadjusted residual confounding.
DOI: 10.1136/bmj.m34
Source: https://www.bmj.com/content/368/bmj.m34
